Indulge In {Sesame Chicken}

Let me start by saying that Chinese take out might be the best thing since craft beer. It's in no way good for you but oh so yummy! There is no way my diet can afford to eat it as much as my stomach wants me too. That's why I was so beyond thrilled when I stumbled upon this recipe for a healthier version of my take out favorite. By using pan seared chicken instead of deep frying, the meat gets the same breaded fried affect without all the extra mess. Plus, how impressed would guests be if you made this for your next dinner party? Here's the recipe for homemade sesame chicken...

:: Ingredients ::
1/2 cup unbleached flour or 1/2 cup all-purpose flour
1/4 tsp salt
 1/8 tsp ground black pepper
4 boneless skinless chicken breast halves, cut into medium sized pieces
1/4 cup reduced sodium soy sauce, use less if you have a sensitivity to salt
1/4 cup sugar
1/2 tsp dark sesame oil
2 Tbsp sesame seeds, toasted
1/4 cup chopped fresh scallions (both green and white)

:: Directions ::
1. Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add chicken to skilllet and cook, stirring, for 3 to 4 minute, or until no longer pink. Transfer to a plate.

2. In a gallon-size plastic bag, combine flour, salt, and pepper. Add chicken, seal bag, and shake well to coat.

3. Reduce heat to medium. Combine soy sauce and sugar in skillet. Cook, stirring occasionally, until the sugar dissolves, about 1 to 2 minutes max. Add oil and sesame seeds. Add chicken and scallion. Toss and serve immediately.

*Recipe from The Way to His Heart

Indulge In {Irish Cream}

We are slowing getting closer to one of my favorite holidays of the year. With St. Patrick's Day a short two days away, it's time to start thinking about your menu. While serving up corned beef and cabbage is a must and a little expected, guests will be wowed when you pour them a glass of your homemade Irish Cream. The best part about this delectable after dinner drink is how incredibly simple it is to make. Combine the ingredients and you are good to go. Of course I made mine with vanilla soy milk, but you can use real milk. If you do, however, be sure to add additional sugar for needed sweetness. Here's the recipe for pouring up all the yummy deliciousness...

:: Ingredients ::

1 C Vanilla Soy Milk

1 C Coconut Milk

1 C Irish Whisky (I used Jameson)

1 C Boiling Water

1/4 C Sugar

2 1/2 Tsp. Chocolate Syrup

2 1/2 Tsp. Instant Hazelnut Cappuccino 

:: Directions ::

1. Boil Water

2. Mix in sugar and cappuccino and stir until dissolved

3. Combine with all other ingredients in serving pitcher and chill in refrigerator until cold

4. Serve over ice with a drizzle of chocolate syrup